Guiness Beef Stew Recipe | How to Make Beef Stew with Beer | Infoods

Guinness stout

🥗Healthier: non-alcoholic stout

💰Cheaper: dark beer

Non-alcoholic stout reduces alcohol content while maintaining flavor.

beef chuck

🥗Healthier: lean beef

💰Cheaper: stew meat

Lean beef lowers fat content, while stew meat is often more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, and bouillon is a cost-effective alternative.

olive oil

🥗Healthier: canola oil

💰Cheaper: vegetable oil

Canola oil is lighter and often cheaper than olive oil.

Prep carrots and chop onions, garlic, and coriander.

Cut beef into big chunks, approximately 3/4 kg.

Marinate beef with salt, black pepper, and 1 tbsp olive oil for at least 20 minutes (or overnight for best results).

Place a heavy-bottomed pot over medium-high flame and add 2 tbsp olive oil.

Sear the marinated beef in a single layer for 1-2 minutes on each side until deep golden brown, then transfer to a plate.

Add onions to the pot and sauté for around 1 minute until soft, using the beef juices for flavor.

Add 5 cloves of garlic and stir, cooking for 30-45 seconds until fragrant, stirring to prevent burning.

Add 1 stock cube (chicken or beef), 2 tbsp dried thyme, 2 tbsp tomato paste, and 1 bay leaf, stirring to combine.

Add 2 tbsp all-purpose flour and cook for 30 seconds to eliminate raw flour taste.

Pour in 3 cups of water, bring to high heat, and stir to combine everything.

Add in 1/2 cup Guinness stout and stir.

Reduce heat to medium-low and return the seared beef to the pot along with chopped carrots, adding more salt as needed.

Cover the pot and simmer for 1.5 hours, checking occasionally to prevent sticking.

After 1 hour and 30 minutes, check for tenderness and seasoning, adjusting as necessary.

Garnish with coriander or parsley before serving and remove the bay leaf.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens